Mini Meatball Minestrone
Cozy up to a comforting bowl of Mini Meatball Minestrone, the ultimate hearty soup that’s as nutritious as it is delicious. This recipe combines tender, homemade 1-inch meatballs made with Parmesan and breadcrumbs, simmered to perfection in a rich, tomato-based broth brimming with vegetables like zucchini, carrots, celery, and leafy greens. A medley of small pasta and kidney beans adds satisfying texture, while fragrant herbs like oregano and thyme infuse every spoonful with warmth. Perfect for a family dinner or meal prep, this one-pot wonder delivers classic Italian flavors in just about an hour. Garnished with fresh parsley for a pop of freshness, this wholesome soup is a quick, flavorful way to make everyday dining feel special.
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Recipe Information
Ingredients
- 1 lb Ground beef (80% lean)
- 0.5 cup Breadcrumbs
- 0.25 cup Parmesan cheese (grated)
- 1 large Egg
- 2 cloves Garlic (minced)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 1 medium Yellow onion (chopped)
- 2 medium Carrot (diced)
- 2 stalks Celery stalks (diced)
- 1 medium Zucchini (diced)
- 2 tbsp Tomato paste
- 28 oz Canned diced tomatoes
- 6 cups Chicken or vegetable broth
- 15 oz Canned kidney beans (drained and rinsed)
- 1 cup Pasta (small shapes like ditalini or elbow)
- 1 tsp Dried oregano
- 0.5 tsp Dried thyme
- 2 cups Baby spinach or kale (optional)
- 0.25 cup Fresh parsley (chopped, for garnish)
Instructions
In a mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, salt, and black pepper. Mix until just combined. Roll the mixture into small 1-inch meatballs and set aside.
Heat 1 tablespoon olive oil in a large Dutch oven or stockpot over medium heat. Add the meatballs in batches and cook until browned on all sides, about 5-6 minutes. Remove the meatballs and set aside.
Add the remaining 1 tablespoon olive oil to the pot. Add the chopped onion, diced carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
Stir in the zucchini and cook for 2 more minutes. Add the tomato paste and stir well to coat the vegetables.
Pour in the canned diced tomatoes (including juice) and the chicken or vegetable broth. Stir in the dried oregano and thyme. Bring the mixture to a boil, then reduce the heat to a simmer.
Add the browned meatballs back into the pot, cover, and let simmer for 15 minutes.
Stir in the kidney beans and pasta. Cook until the pasta is tender, about 10 minutes. Stir the soup occasionally to prevent sticking.
If using spinach or kale, stir it into the soup during the last 2-3 minutes of cooking until wilted.
Taste and adjust seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls, garnish with chopped parsley, and serve warm.
Nutrition Facts
Calories |
3350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.4 g | 233% | |
| Saturated Fat | 61.1 g | 306% | |
| Polyunsaturated Fat | 11.4 g | ||
| Cholesterol | 596 mg | 199% | |
| Sodium | 11488 mg | 499% | |
| Total Carbohydrate | 262.4 g | 95% | |
| Dietary Fiber | 56.0 g | 200% | |
| Total Sugars | 55.9 g | ||
| Protein | 177.4 g | 355% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1600 mg | 123% | |
| Iron | 36.4 mg | 202% | |
| Potassium | 7335 mg | 156% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
